Process of making cheese.



CHARLES JOHN BUSKIST, OF N EW' ALBION, AND J OlEIN WILLIAM MUTTER, OF WESLEY, YORK.

fipecification of Letters Patent.

ratented May 22, 1906.

Application filed February 26, 1906. Serial No. 303,101.

To all whom it may concern:

Be it known that we, CHARLES JOHN Bus KIST, residing at New Albion,and JOHN WIL- LIAM MUTTER, residing at Wesley, in the 5 county of Cattaraugus and State of New York, citizens of the United. States, haveinvented a new and useful Improved Process of I Making Cheese, of which the following is a specification.

This invention relates to' an improved process for making cheese in which less acid is used in developing the curd and the curd is mellowed and softened in cold water.

The principal objects of this invention are to materially increase the proportion of butter-fat saved, and thus produce a richer and better flavored cheese of firm texture which will cut or slice smoothly and not crumble or break off while being cut, and to decidedly increase the proportionate amount of cheese obtained from a certain quantity of milk, thereby increasing the cheese producing power of the milk.

In manufacturing cheese heretofore the milk was first allowed to ferment up to a certain point and was partially assisted in its fermentation by rennet or other enzymes. Then the curd was cut by a curd-knife to allow the whey to escape and heated, and

when a sufficient quantity of acid was on the curd the whey was drawn off and the curd thoroughly drained. The curd when drained sufliciently was cut into small pieces in a curd-mill, salted, pressed, and cured. Our improved process differs from the above-described process in that we use less acid and do not permit the curd to develop so rapidly or to such an advanced stage, and instead of salting the curd after the whey is drained off we cover the curd with pure cold water of a temperature of about Fahrenheit. The advantage of this is that the curd is mellowed and softened in cold water instead of by acid, and as less acid is used and the curd is in the acid for a shorter period a large proportion of the butter-fats are retained in the curd instead of being forced into the Whe by the action of the acid. The cold-water bath not only retards or arrests the fermentingv action in the curd,'but it also cleans and removes all, or nearly all, of the remaining impurities in the curd and roduces a soft, velvety, purified curd, the foun dation of a fine rich cheese.

' Afterthecurd has been in the water a sumcient length of time to feel not harsh, but soft and silky when squeezed in the hand, the water is drawn from the curd-sink and the curd is stirred and permitted todrain until quite dry. It is 'then salted, put to press, and cured in any of the usual ways.

With our improved process a so much larger r0 ortion of cheese is obtained from the mi k tli less milk is required to roduce a pound of cheese than with the old process heretofore set forth. This is secured by the decrease in the waste of the butter-fats, which in the old process were forced into the whey by acid,

and conseqently lost. The acid process by which a large amount of lactic is develo ed in the curd n order to make the cheese rm and at the same time mellow necessaril involves the use of a large quantity of mi k to make a pound of cheese and at the same time an additional loss of butter-fat, which runs away in the white whey when the curd is put into the press and pressed. It is an invariable rule, recognized by all cheesemakers, that the more acid developed on the curd, the more milk is required to make a pound of cheese. A large amount of acid is necessary with all acid processes to roduce a cheese of re uired firmness and me owness that will hol its flavor. 'If no acid at all were run on (developed in) the curd, the cheese roduced would not be firm or mellow and would uickly lose its flavor and become bitter. ith our improved rocess the acid is merely started on the cur i. e., the action of the lactic acid is immediately stopped as soon as it is erceptibly evident that it has begun to deve op on the curd and the mellowness and firmness of the cheese brought about by the use of the cold-water bath. In our improved process the acid is merely used as a starter and the curd is in it for a considerably shorter eriod than in the old acid process. The mel owing and softening of the curd is started by the acid and is finished in the cold-water bath, so that the action is erformed partially by the acid and partially ywater.

The chief advantages of our improved process are that we obtain a greater proportion of cheese from milk by decreasing the loss or waste of butter-fats in the whey, a better rind and surface are obtained for the at actually about one-half pound cheese, and a better flavored, richer, and

more palatable cheese of firmer and-finer texture is secured which will cut or slice smoothly and not crumble or break off when cut. Cheese made by our improvedprocess will also be more uniform in uality, will stand hot Weather better, and w en color is used will present a brighter, but not a varying or mottled a pearance like some varieties of cheese-mad; by the old process.

We claim asour invention 1. An improved process for making cheese which consists in producing a milk-curd, re-

moving the Whey, mellowing and softening the curd in water, and finally salting, pressing and curing the curd to form cheese.

2. An improved'process for making cheese which consists in producing a milk-curd, re-

moving the Whey, mellowin and softening the curd in pure cold Water 0 about fifty degrees Fahrenheit, and finally forming the curd into cheese.

3'. An improved process for making cheese asnsse which consists in producing a niilk-curd by finally form'- which consists in producing a curd from milk, mellowing and softening the curd partially by acid and partially by immersion in pplre cold water of about 50 Fahrenheit and ally forming the curd into cheese.

CHARLES JOHN BUSKIST. JOHN WILLIAM MUTTER.

. Witnesses:

L. M. SANGSTER, GEO. A. NEUB UER. 

